Orzo With Lamb, Olives & Feta

Put a huge pot of salted water on to boil.

Cook dinner lamb (or red meat) in a runt skillet over medium heat, stirring, until browned, 3 to 5 minutes. Drain in a sieve keep over a bowl.

Heat oil in a Dutch oven or huge deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper, if utilizing; cook, stirring, until fragrant, about 1 minute more. Add lamb (or red meat).

Puree tomatoes and their juices in a food processor until gentle. Add to the meat mixture and cook, stirring infrequently, until the sauce is thickened, about 10 minutes. Gain away from heat and plug in olives. Season with salt and pepper.

Meanwhile, cook orzo until factual refined, about 8 minutes or consistent with bundle instructions. Drain and toss with the sauce. Wait on garnished with feta.